Time 25m Yield 4 servings Number Of Ingredients 12 Steps:
In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed. Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat. Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain. Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.
Time 20m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large cast-iron or other heavy skillet, saute orzo in butter until lightly browned, 3-5 minutes. , Stir in broth. Bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and orzo is tender, 10-15 minutes. Stir in the cheese, basil and pepper. If desired, top with fresh basil.
Time 30m Yield 4 cups, 4 serving(s) Number Of Ingredients 7 Steps:
Saute the orzo in butter in a large skillet over medium-high heat, stirring constantly until golden. Add the chicken broth and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until the orzo is tender and the liquid is absorbed. Stir in the Parmesan cheese, julienned-sliced basil, and salt and pepper to taste.
Time 20m Yield Makes 4 servings Number Of Ingredients 8 Steps:
Bring a large pot of salted water to a boil, add the orzo and cook according to the package directions - usually 8 to 10 minutes. Before draining the cooked orzo, reserve 1/3 cup of the pasta water (we use this to make the sauce). Add olive oil, garlic, and red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the cooked orzo pasta, tomatoes, basil, and parmesan cheese. Pour in two tablespoons of the reserved pasta water and cook, stirring often, for one minute. Over the minute, the sauce should begin to coat the pasta. If it seems dry, add a splash more of the reserved pasta water and cook a few more seconds. Taste for seasoning and adjust with a bit of salt if needed. Serve with extra basil, parmesan, and fresh ground black pepper on top.
Time 30m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Melt butter in heavy skillet over medium high heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to a boil. Cover, reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 to 20 minutes. Mix in parmesan cheese and basil and season with salt and pepper to taste.
Time 15m Yield 4 servings Number Of Ingredients 11 Steps:
Bring the water to a boil in a saucepan and add salt. Add the orzo. Cook, stirring, about 10 minutes or until tender. Do not overcook. Reserve 1/4 cup of the cooking liquid. Drain the orzo. Meanwhile, heat the oil and butter in a saucepan. Add the garlic and cook briefly, stirring. Do not brown. Add the drained orzo, orange rind, pepper flakes, reserved cooking liquid, parsley, cheese and pepper. Toss well and serve immediately.
